One of my favorite recipes to make is for the Corn Fritters that I remember making so often over at my sister’s house a lot, back when she was married to her first husband, the father of her three wonderful boys. Her middle son was good around the kitchen and we would have fun together listening to music, trying new recipes, one of his favorites being the corn fritter also, so we made a lot of corn fritters in those years.
I haven’t made any in quite some time so I thought that I would break out my recipe book and make up a batch the other evening, and I have to tell you, they came out perfect. I love that you can refrigerate the left over ones and just nuke for 1 minute for a great anytime snack, and the more real butter that you put on it the better.
- 1 Cup Flour
- 1 tsp Baking Powder
- 1 tsp Salt
- 3 Eggs (separated)
- 1/4 Cup Milk
- 1 Can Corn (drained)
- 2 or 3 Tb Oil – additional amount may be needed to cover the entire bottom of your frying pan, depending on the size of the pan you use
Mix flour, baking powder and salt, set aside. In separate bowl of medium size, whip egg whites on high, with electric mixer, until stiff. And in a yet larger bowl, beat the egg yolks and stir in the milk, and drained corn, and the flour mixture that you just put aside, mix thoroughly. Fold in the whipped egg whites and blend together for a few minutes.
Drop by tablespoons into the hot oil and fry for approximately 5 minutes, or until nicely browned and cooked thoroughly in the middle. Once they are on your plate, smother with real butter and enjoy.